Mexican Beans and Rice is full of fiber and vegetables. The freshness of the green onion on top really sets this recipe apart from other beans and rice dishes. I don’t feel like I am eating a budget meal and it taste so good I serve it to guests.
If you like beans and rice spicy add a jalapeno, hot sauce or red pepper flakes. I originally found this recipe in my Taste of Home Healthy Cooking 2012 Annual Recipes Cookbook.
Cost Per Serving $3.78 as of July 2022
If you have zero ingredients then this recipe will cost about $15.11.
If you have a stocked pantry this recipe will cost about $10.12.
- Cost per serving reduces to $2.53.
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Stove Top
Recipe serves: 4
Equipment needed: deep skillet and rice cooker or large pot
Portion size: 1.5 cups
Cook time: 30 minutes
Equipment
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices. There is a savings of about $4.99 if you have a stocked pantry.
Pantry & Spices
Total: $4.99 as of July 2022
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canola oil $2.99
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chili powder $1.00
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worcestershire sauce $1.00
Grocery
Total: $10.12 as of July 2022
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1 bunch green onions $0.88
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1 onion $0.40
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1 celery stalk $2.36
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1 can kidney beans 15 oz $0.78
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1 medium green pepper $0.78
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1 can diced tomatoes 28 oz $0.98
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1 bag long grain rice $0.78
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1 block cheddar cheese $2.00
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1 sour cream 8 oz $1.16
Tip
You can use instant rice if you don’t have time for long grain rice. I prefer long grain rice to instant rice and that is why it is suggested here. I also prefer brown rice to white rice because of my high fiber diet.
Let's prep!
| 2 celery ribs |
| 1 green pepper |
| 1 onion |
| 1 tablespoon canola oil |
| 1 can diced tomatoes 28 oz |
| 1 can kidney beans 15 oz, rinsed and drained |
| 2 cups cooked brown (or white) rice |
| 2 teaspoons worcestershire sauce |
| 1.5 teaspoons chili powder |
| 1/4 teaspoon pepper |
| 1/4 cup shredded cheddar cheese |
| 1/4 cup sour cream |
| 2 green onions |
- Gather all of the ingredients and measuring tools
- Cook 1 cup of long grain brown rice to package directions
- Place in a medium bowl then set aside:
- 2 celery ribs, thinly sliced
- 1 green pepper, chopped (about 1 cup)
- 1 onion, chopped (about 1 cup)
- Chop 2 green onions then place in a small bowl; set aside
- Rinse kidney beans in a colander; set aside.
- Grate 1/4 cup cheddar cheese then place in a small prep bowl; set aside.
Let's cook!
- Complete prep from prep tab above.
- Heat 1 tablespoon of canola oil in the skillet then add: celery, green pepper, onion, 1/2 teaspoon salt, 1/4 teaspoon pepper and sauté until soft. About 4 – 6 minutes.
- Stir in the:
- 28 oz can tomatoes
- rinsed kidney beans
- 2 cups cooked rice
- 2 teaspoons worcestershire sauce
- 1.5 teaspoons chili powder
- 1/4 teaspoon pepper
- Bring to a boil then reduce heat to medium low and cover for 7 – 9 minutes.
- Top each plate with a little cheddar cheese, sour cream and green onions. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $45 – Menu 1
Side Options
Vegetables such as: Corn, Carrots, Broccoli, etc.
Side Salad
